Asparagus Goat Cheese Tart with Tarragon


  • a 1/2-pound frozen puff pastry sheet, thawed
  • 1 bunch scallions (white and pale green parts only), sliced thin (about 3/4 cup)
  • 1 tablespoon unsalted butter
  • 1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
  • 3 large eggs
  • a 3 1/2-ounce log soft mild goat cheese such as Montrachet
  • 1 cup milk
  • 3/4 teaspoon salt
  • 1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon dried, crumbled
  • Description

    Epicurious Favicon Epicurious
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